Lemon Ricotta Pancakes Honey (Printable)

Fluffy pancakes infused with lemon zest and creamy ricotta, topped with a drizzle of golden honey.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 3/4 cup whole milk
08 - 2 large eggs, separated
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract

→ For Serving

13 - Honey, for drizzling
14 - Fresh berries (optional)
15 - Extra lemon zest (optional)

# How-To:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl until evenly mixed.
02 - In a large bowl, blend ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla until smooth.
03 - Gently fold dry ingredients into the wet mixture until just combined without overmixing.
04 - Using a whisk or hand mixer, beat egg whites in a clean bowl until soft peaks form.
05 - Carefully fold the whipped egg whites into the batter until fully incorporated to maintain fluffiness.
06 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Pour 1/4 cup batter per pancake onto skillet; cook 2 to 3 minutes until bubbles form and edges set. Flip and cook an additional 1 to 2 minutes until golden and cooked through.
08 - Serve pancakes warm, drizzled generously with honey and optionally garnished with fresh berries and extra lemon zest.

# Expert Advice:

01 -
  • These pancakes are tender and cloud-like without feeling heavy, which is the ricotta's quiet magic.
  • The lemon brightness cuts through the richness in a way that feels both indulgent and refreshing.
  • Separating the egg whites takes an extra two minutes but transforms everything into something genuinely special.
02 -
  • Don't skip whipping the egg whites; they're doing the heavy lifting, and folding them in gently is the difference between fluffy and dense.
  • The lemon zest matters more than the juice for flavor impact, so don't hesitate to zest the whole lemon.
  • If your ricotta is watery, the pancakes will be soggy; use full-fat ricotta and don't worry about draining it.
03 -
  • Let the ricotta and milk sit together for a minute before adding other ingredients; this blooming softens the ricotta and makes the batter smoother.
  • If you only have one bowl, whip the egg whites in a measuring cup or even a mug while you work on everything else.
  • These pancakes taste even better the next morning toasted gently and topped again with honey, so make extra without guilt.

Return